3 large bunches of mixed dark leafy greens (kale, collard greens, turnip, mustard, dandelion, arugula), cut into 1-inch strips
1 tablespoon of olive oil
chipotle chilis in adobe sauce, pureed
sea salt to taste
Directions:
1. Blanche the mixture of greens in boiling water until just bright green. Heat the olive oil in a large skillet. Add prepared adobe sauce to skillet (depending on desired heat). 2. Add sea salt to taste and quickly saute the greens to desired tenderness
